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Sam Wok Restaurant

10417 67 Avenue NW Edmonton AB T6H 1L2 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins with food stored on the floor.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The last pest control service indicated minimal pest activity. It appears that pest control is conducted quarterly. Ensure pest control is conducted every month. Conduct pest control to eliminate and prevent pest activity and increase the frequency of pest control measures until the issue is under control.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen areas are in poor sanitation. Food debris and dirt buildup were observed throughout the kitchen, including on floors, walls, ceilings, hard-to-reach areas, bulk food containers, utensil storage containers, and high-touch surfaces.Conduct a thorough deep cleaning of the facility and implement a written cleaning schedule to maintain ongoing sanitation.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Heavily soiled wiping rags used on food contact surfaces were observed stored on the countertop. All wiping rags must be kept clean and stored in sanitizer between uses.The container used to store surface wiping rags in sanitizing solution had heavy grease and dirt on its exterior. All containers used for sanitization must be thoroughly cleaned.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bulk food utensils were observed stored in direct contact with food. The operator must ensure all utensils are stored in a manner that prevents contamination.2. The bulk flour container was observed covered with a clear plastic bag. Provide a proper cover to protect the food or replace the container with one that has an appropriate cover.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat cooler measured at 6.7 °C.Adjust and maintain the cooler temperature at 4 °C or below. If the required temperature cannot be maintained, repair or replace the cooler to ensure proper food safety.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The last pest control service, conducted on September 22, 2025, indicated minimal pest activity. Dead cockroaches were observed on sticky pads in the kitchen.Conduct pest control to eliminate and prevent pest activity and increase the frequency of pest control measures until the issue is under control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Coolers in the facility exhibited significant buildup of food debris and dirt on the interior, and dried food residues on exterior high-touch areas (doors and handles). Conduct thorough cleaning and sanitization of the affected equipment.2. A mini ice machine located at the point-of-sale area was observed with biofilm (slime) on the inner surfaces. Conduct thorough cleaning and sanitization of the ice machine before further use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen areas are in poor sanitation. Food debris and dirt buildup were observed throughout the kitchen, including on floors, walls, ceilings, hard-to-reach areas, bulk food containers, utensil storage containers, and high-touch surfaces.Conduct a thorough deep cleaning of the facility and implement a written cleaning schedule to maintain ongoing sanitation.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls are being used to scoop rice. Only use scoops with handles.Bulk bins are uncovered - ensure food is covered with tight fitting lids.Bowl of meat was stacked directly on top of a container of meat without a physical barrier (such as a lid) in place - corrected onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer not observed in the sliding door cooler on the right of the cook line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped vegetables (lettuce, carrots, onions, bell peppers) are stored at room temperature without any time or temperature control. It was discussed with the operator that if they would like to keep the vegetables out at room temperature, the vegetables can be out at room temperature for 2h max, and then discarded after 2h. Written logs (sticker on containers, or written on a paper) must be kept that indicate the time the product was removed from under refrigeration and at what time any leftover food must be discarded at (i.e. 2h later). Otherwise product must be stored under refrigeration or in ice baths.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cold water faucet in men's bathroom is in disrepair. Please repair so that there is both hot and cold running water and no plumbing leaks.